Lamb is the #1 choice of red meat in my house. I can cook it in any preparation like kebab, curry or chops and chances are, there won’t be any left-overs. Different preparations have different cooking times, but this recipe for Homemade Grilled Lamb Chops is one of my weeknight specialities. With a prep time of under 10 minutes and a cook time of 6 minutes, this is one of my favorite “dinner in 30” recipes. It pairs great with my lemon saffron rice/quinoa or a warm pita, with a greek salad.
Easy Peasy: I like to marinate the chops and leave them aside for 15 minutes while I prep the sides and salad. These short 15 minutes allow the chops to absorb the flavors of the marinade and stay juicy while grilling them. I always have the spices for a mediterranean marinade handy as I use it for other proteins like chicken and shrimp too. I mix in greek yogurt with dry spices, freshly grated garlic (or garlic powder), freshly grated lemon zest and a splash of lemon juice. Apply this mix liberally all over the chops. Put them on a plate or in a Gallon Size Storage Bags and let the chops hang out in the marinade for 15 minutes.
Cooking/Grilling the Lamb chops: These lamb chops can be grilled three ways, on an outdoor grill, in a stove-top skillet, or, under the broiler in the oven. I keep switching between these three methods based on convenience, mood and who’s grilling 🙂 We like our lamb chops almost well done, so please adjust the timing to your taste. Reduce the timing by a minute or so per side to get a medium doneness on these chops. Here are the three ways:
- Outdoor Grill: My husband is the grill master of the house, so, if he’s cooking, outdoor grill it is. 3 minutes on each side (on a medium-high heat zone), flipping half way through, rest for 5-10 minutes and you have the most succulent lamb chops.
- Oven: If my stove-top burners are occupied, or if my kids are cooking these, then I use the broiler for cooking the lamb chops. I place them on a lined baking sheet and pop it under the broiler, such that the meat is about 4 inches away from the heat. 3-4 minutes on each side is all they need, flipping them half way through. So, I would say roughly 7-8 minutes should give you well done chops. Be sure to rest them for 5-10 minutes before serving.
- Stove-top: These lamb chops turn out amazing in a skillet too. Heat the skillet on medium high heat. I like to use a grill pan for these to get the gorgeous grill marks, but believe me, an omelette pan will work just as well too. 3 minutes on each side, flipping half way through, rest for 5-10 minutes and you’re done!